The Carnivore’s Dilemma

Is eating a hamburger the global warming equivalent of driving a Hummer? This week an article in The Times of London carried a headline that blared: “Give Up Meat to Save the Planet.” Former Vice President Al Gore, who has made climate change his signature issue, has even been assailed for omnivorous eating by animal rights activists.

It’s true that food production is an important contributor to climate change. And the claim that meat (especially beef) is closely linked to global warming has received some credible backing, including by the United Nations and University of Chicago. Both institutions have issued reports that have been widely summarized as condemning meat-eating.

But that’s an overly simplistic conclusion to draw from the research. To a rancher like me, who raises cattle, goats and turkeys the traditional way (on grass), the studies show only that the prevailing methods of producing meat — that is, crowding animals together in factory farms, storing their waste in giant lagoons and cutting down forests to grow crops to feed them — cause substantial greenhouse gases. It could be, in fact, that a conscientious meat eater may have a more environmentally friendly diet than your average vegetarian.

So what is the real story of meat’s connection to global warming? Answering the question requires examining the individual greenhouse gases involved: carbon dioxide, methane and nitrous oxides.

Carbon dioxide makes up the majority of agriculture-related greenhouse emissions. In American farming, most carbon dioxide emissions come from fuel burned to operate vehicles and equipment. World agricultural carbon emissions, on the other hand, result primarily from the clearing of woods for crop growing and livestock grazing. During the 1990s, tropical deforestation in Brazil, India, Indonesia, Sudan and other developing countries caused 15 percent to 35 percent of annual global fossil fuel emissions.

Much Brazilian deforestation is connected to soybean cultivation. As much as 70 percent of areas newly cleared for agriculture in Mato Grosso State in Brazil is being used to grow soybeans. Over half of Brazil’s soy harvest is controlled by a handful of international agribusiness companies, which ship it all over the world for animal feed and food products, causing emissions in the process.

Meat and dairy eaters need not be part of this. Many smaller, traditional farms and ranches in the United States have scant connection to carbon dioxide emissions because they keep their animals outdoors on pasture and make little use of machinery. Moreover, those farmers generally use less soy than industrial operations do, and those who do often grow their own, so there are no emissions from long-distance transport and zero chance their farms contributed to deforestation in the developing world.

In contrast to traditional farms, industrial livestock and poultry facilities keep animals in buildings with mechanized systems for feeding, lighting, sewage flushing, ventilation, heating and cooling, all of which generate emissions. These factory farms are also soy guzzlers and acquire much of their feed overseas. You can reduce your contribution to carbon dioxide emissions by avoiding industrially produced meat and dairy products.

Unfortunately for vegetarians who rely on it for protein, avoiding soy from deforested croplands may be more difficult: as the Organic Consumers Association notes, Brazilian soy is common (and unlabeled) in tofu and soymilk sold in American supermarkets.

Methane is agriculture’s second-largest greenhouse gas. Wetland rice fields alone account for as much 29 percent of the world’s human-generated methane. In animal farming, much of the methane comes from lagoons of liquefied manure at industrial facilities, which are as nauseating as they sound.

This isn’t a problem at traditional farms. “Before the 1970s, methane emissions from manure were minimal because the majority of livestock farms in the U.S. were small operations where animals deposited manure in pastures and corrals,” the Environmental Protection Agency says. The E.P.A. found that with the rapid rise of factory farms, liquefied manure systems became the norm and methane emissions skyrocketed. You can reduce your methane emissions by seeking out meat from animals raised outdoors on traditional farms.

CRITICS of meat-eating often point out that cattle are prime culprits in methane production. Fortunately, the cause of these methane emissions is understood, and their production can be reduced.

Much of the problem arises when livestock eat poor quality forages, throwing their digestive systems out of balance. Livestock nutrition experts have demonstrated that by making minor improvements in animal diets (like providing nutrient-laden salt licks) they can cut enteric methane by half. Other practices, like adding certain proteins to ruminant diets, can reduce methane production per unit of milk or meat by a factor of six, according to research at Australia’s University of New England. Enteric methane emissions can also be substantially reduced when cattle are regularly rotated onto fresh pastures, researchers at University of Louisiana have confirmed.

Finally, livestock farming plays a role in nitrous oxide emissions, which make up around 5 percent of this country’s total greenhouse gases. More than three-quarters of farming’s nitrous oxide emissions result from manmade fertilizers. Thus, you can reduce nitrous oxide emissions by buying meat and dairy products from animals that were not fed fertilized crops — in other words, from animals raised on grass or raised organically.

In contrast to factory farming, well-managed, non-industrialized animal farming minimizes greenhouse gases and can even benefit the environment. For example, properly timed cattle grazing can increase vegetation by as much as 45 percent, North Dakota State University researchers have found. And grazing by large herbivores (including cattle) is essential for well-functioning prairie ecosystems, research at Kansas State University has determined.

Additionally, several recent studies show that pasture and grassland areas used for livestock reduce global warming by acting as carbon sinks. Converting croplands to pasture, which reduces erosion, effectively sequesters significant amounts of carbon. One analysis published in the journal Global Change Biology showed a 19 percent increase in soil carbon after land changed from cropland to pasture. What’s more, animal grazing reduces the need for the fertilizers and fuel used by farm machinery in crop cultivation, things that aggravate climate change.

Livestock grazing has other noteworthy environmental benefits as well. Compared to cropland, perennial pastures used for grazing can decrease soil erosion by 80 percent and markedly improve water quality, Minnesota’s Land Stewardship Project research has found. Even the United Nations report acknowledges, “There is growing evidence that both cattle ranching and pastoralism can have positive impacts on biodiversity.”

As the contrast between the environmental impact of traditional farming and industrial farming shows, efforts to minimize greenhouse gases need to be much more sophisticated than just making blanket condemnations of certain foods. Farming methods vary tremendously, leading to widely variable global warming contributions for every food we eat. Recent research in Sweden shows that, depending on how and where a food is produced, its carbon dioxide emissions vary by a factor of 10.

And it should also be noted that farmers bear only a portion of the blame for greenhouse gas emissions in the food system. Only about one-fifth of the food system’s energy use is farm-related, according to University of Wisconsin research. And the Soil Association in Britain estimates that only half of food’s total greenhouse impact has any connection to farms. The rest comes from processing, transportation, storage, retailing and food preparation. The seemingly innocent potato chip, for instance, turns out to be a dreadfully climate-hostile food. Foods that are minimally processed, in season and locally grown, like those available at farmers’ markets and backyard gardens, are generally the most climate-friendly.

Rampant waste at the processing, retail and household stages compounds the problem. About half of the food produced in the United States is thrown away, according to University of Arizona research. Thus, a consumer could measurably reduce personal global warming impact simply by more judicious grocery purchasing and use.

None of us, whether we are vegan or omnivore, can entirely avoid foods that play a role in global warming. Singling out meat is misleading and unhelpful, especially since few people are likely to entirely abandon animal-based foods. Mr. Gore, for one, apparently has no intention of going vegan. The 90 percent of Americans who eat meat and dairy are likely to respond the same way.

Still, there are numerous reasonable ways to reduce our individual contributions to climate change through our food choices. Because it takes more resources to produce meat and dairy than, say, fresh locally grown carrots, it’s sensible to cut back on consumption of animal-based foods. More important, all eaters can lower their global warming contribution by following these simple rules: avoid processed foods and those from industrialized farms; reduce food waste; and buy local and in season.

Nicolette Hahn Niman, a lawyer and livestock rancher, is the author of “Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms.”

One Comment

What a disturbingly misleading article. Up to 90% of those soybeans are fed to animals. There is not enough space to have beef that has grazed on pasture and grassland areas, that why they’re mowing down the rain forest to graze cattle. Methane is a much more severe green house gas than CO2. It is purly absurd to propose the opposite. Ironically, if everyone ate their 5 servings of fruit and veggies, there wouldn’t be enough for everyone, the land is used to grow grain to feed livestock. A horribly inefficient way to make food, and thus a detriment to the environment from greenhouse gas, poisoned water from pesticide and fecal runoff, and the burden on the medical system. But if you believe this sort of “science”, you probably believe that there is no global warming, peak oil is a myth, , coal can be clean, malls improve local economies, the death penalty deters crime, Nazi death camps never existed, and you’re probably not reading this blog anyway.

Speaking of science, anyone who took a high school biology class knows the term “carnivore” and “omnivore” are incorrect. The correct term is “scavenger”. If you think you are a carnivore, the next time you see a cow, jump on it’s back and see if you can bite through it’s hide. You’ll find your teeth and jaw are not designed for such a meal. A scavenger eats something already dead (even if you had to stab it with a spear first). Start with some basic science first. It will help you see through junk science like this.

BTW, the majority of greenhouse gas is made by electricity production. So eat your hamburger or veggie burger after turning off some lights and you’ll sleep fine.

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THE SMALL ORGANIC FARM greatly discomforts the corporate/ industrial mind because the small organic farm is one of the most relentlessly subversive forces on the planet. Over centuries both the communist and the capitalist systems have tried to destroy small farms because small farmers are a threat to the consolidation of absolute power.

Thomas Jefferson said he didn’t think we could have democracy unless at least 20% of the population was self-supporting on small farms so they were independent enough to be able to tell an oppressive government to stuff it.

It is very difficult to control people who can create products without purchasing inputs from the system, who can market their products directly thus avoiding the involvement of mercenary middlemen, who can butcher animals and preserve foods without reliance on industrial conglomerates, and who can’t be bullied because they can feed their own faces. ~Eliot Coleman

What is a fact beyond all doubt is that we share an ancestor with every other species of animal and plant on the planet. We know this because some genes are recognizably the same genes in all living creatures, including animals, plants and bacteria. And, above all, the genetic code itself — the dictionary by which all genes are translated — is the same across all living creatures that have ever been looked at. We are all cousins. Your family tree includes not just obvious cousins like chimpanzees and monkeys but also mice, buffaloes, iguanas, wallabies, snails, dandelions, golden eagles, mushrooms, whales, wombats and bacteria. All are our cousins. Every last one of them. Isn't that a far more wonderful thought than any myth? And the most wonderful thing of all is that we know for certain it is literally true...

The whole world is made of incredibly tiny things, much too small to be visible to the naked eye — and yet none of the myths or so-called holy books that some people, even now, think were given to us by an all-knowing god, mentions them at all! In fact, when you look at those myths and stories, you can see that they don't contain any of the knowledge that science has patiently worked out. They don't tell us how big or how old the universe is; they don't tell us how to treat cancer; they don't explain gravity or the internal combustion engine; they don't tell us about germs, or anesthetics. In fact, unsurprisingly, the stories in holy books don't contain any more information about the world than was known to the primitive peoples who first started telling them! If these 'holy books' really were written, or dictated, or inspired, by all-knowing gods, don't you think it's odd that those gods said nothing about any of these important and useful things? -Richard Dawkins

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